Spareribs with Balsamic Glaze
2 tablespoons (at least) Chipotle Olive Oil 2 tablespoons chopped rosemary leaves 1 1/2 tablespoons kosher salt 1 1/2 tablespoons fennel seeds 2 teaspoons freshly ground black pepper 2 teaspoons chopped sage 2 teaspoons chopped thyme 2 teaspoons sweet paprika 1 teaspoon crushed red pepper 1 teaspoon ground coriander 1/2 teaspoon ground allspice 6 pounds pork spareribs 3 tablespoons (at least) Fig Balsamic Vinegar
Combine the Chipotle Olive Oil, rosemary, salt, fennel, pepper, sage, thyme, paprika, red pepper, coriander and allspice. Rub this "paste" all over the ribs and let stand at room temperature for 2 hours, or refrigerate overnight. Preheat oven to 325 degrees. Arrange the ribs on a large baking sheet or roasting pan, meaty side up. Roast the ribs for 2 hours or until tender. Preheat the broiler. Brush the meaty side with the Fig Balsamic Vinegar and broil 6 inches from the heat until browned, about 2 minutes. Let stand 5 minutes, cut between ribs and serve.